Name: Fudgy Beetroot Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons ground flax seed (acts as a binding agent); 6 tablespoons water; 4 small beets (roasted and chopped (about 1 cup pureed)); 3 tablespoons coconut oil (melted); 1 1/4 cup full-fat coconut milk; 2 teaspoons pure vanilla extract; 1/2 cup raw cacao powder; 1/2 cup tapioca flour; 3/4 cup coconut sugar; 1 1/2 cups almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 teaspoon ground cinnamon

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Indulging in a decadent dessert doesn’t have to mean compromising on health. These Fudgy Beetroot Brownies are a perfect example of how you can enjoy a rich and satisfying treat while incorporating nutritious ingredients. The earthy sweetness of roasted beets combined with rich cacao creates a brownie that’s not only fudgy but also packed with flavor. Say goodbye to boring desserts and hello to these vibrant, guilt-free brownies that will impress your taste buds and your guests alike!

Why This Fudgy Beetroot Brownies Stands Out

If you’re looking for a dessert that is both delicious and wholesome, look no further than these Fudgy Beetroot Brownies. They are:

Rich in Flavor: The combination of raw cacao and roasted beets gives these brownies a unique taste profile that is both decadent and satisfying.
Nutritious: Packed with fiber, vitamins, and minerals, beets add a natural sweetness and vibrant color to your brownies.
Simple to Make: With easy-to-follow steps and mostly pantry staples, you can whip these up in no time.
Versatile: Perfect for various dietary preferences, these brownies can easily be adapted to suit your needs.

The Ingredient Lineup

Creating these Fudgy Beetroot Brownies requires a handful of wholesome ingredients that come together for a delicious result. Here’s what you’ll need:

2 tablespoons ground flax seed: Acts as a binding agent and adds healthy Omega-3 fatty acids.
6 tablespoons water: To hydrate the flax seed and create a flax egg.
4 small beets, roasted and chopped (about 1 cup pureed): The star ingredient that adds moisture and sweetness.
3 tablespoons coconut oil, melted: Provides healthy fats for a fudgy texture.
1 1/4 cup full-fat coconut milk: Adds creaminess and richness.
2 teaspoons pure vanilla extract: Enhances the overall flavor.
1/2 cup raw cacao powder: The key ingredient for that deep chocolate flavor.
1/2 cup tapioca flour: Helps to bind the ingredients and adds a chewy texture.
3/4 cup coconut sugar: A natural sweetener that complements the beets wonderfully.
1 1/2 cups almond flour: Adds a nutty flavor and moistness to the brownies.
1 teaspoon baking powder: Provides lift and lightness.
1/2 teaspoon baking soda: Works with the baking powder for a perfect rise.
1/2 teaspoon sea salt: Balances the sweetness and enhances the flavors.
1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.

Setup & Equipment

Before you start baking, ensure you have the following equipment ready:

Mixing bowls: For combining your wet and dry ingredients.
Blender or food processor: To puree the roasted beets smoothly.
Baking pan: An 8×8 inch square pan works perfectly for these brownies.
Spatula: For mixing and spreading the batter evenly.
Measuring cups and spoons: Accuracy is key in baking.
Oven: Preheat to ensure even baking.

Method: Fudgy Beetroot Brownies

Now that you have everything prepped, it’s time to dive into the step-by-step process of making these Fudgy Beetroot Brownies.

Step 1: Prepare the Flax Egg

In a small bowl, combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir well and let it sit for about 10 minutes until it thickens. This will form your flax egg, perfect for binding the brownies.

Step 2: Roast the Beets

If you haven’t done so already, roast your beets. Wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes, or until tender. Once cool, peel and chop them before pureeing them in a blender or food processor until smooth.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the pureed beets, melted coconut oil, full-fat coconut milk, pure vanilla extract, and the prepared flax egg. Mix well until you have a smooth mixture.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the raw cacao powder, tapioca flour, coconut sugar, almond flour, baking powder, baking soda, sea salt, and ground cinnamon until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to over-mix; you want to keep that fudgy texture!

Step 6: Pour into the Baking Pan

Pour the brownie batter into your prepared baking pan, spreading it evenly with a spatula.

Step 7: Bake

Preheat your oven to 350°F (175°C) and bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Make It Diet-Friendly

These Fudgy Beetroot Brownies can easily be adapted to various dietary needs:

Gluten-Free: Use certified gluten-free oats or almond flour, as this recipe is already gluten-free.
Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free option.
Lower Sugar: Reduce the coconut sugar if you prefer a less sweet brownie.
Vegan: This recipe is already vegan-friendly, thanks to the flax egg and plant-based ingredients.

Mistakes Even Pros Make

Even seasoned bakers can encounter pitfalls when making brownies. Here are some common mistakes to avoid:

Overmixing the Batter: This can lead to dense brownies instead of fudgy ones. Mix until just combined.
Not Measuring Ingredients Accurately: Baking is a science, so use measuring cups and spoons for precision.
Skipping the Cooling Time: Allowing the brownies to cool helps them set properly and enhances their fudginess.
Underbaking or Overbaking: Keep an eye on baking time. Use a toothpick to check for doneness.

Storage & Reheat Guide

To keep your Fudgy Beetroot Brownies fresh, follow these tips:

Storage: Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: These brownies freeze well! Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
Reheating: If you like them warm, pop them in the microwave for 10-15 seconds before serving.

Your Top Questions

Can I use canned beets instead of roasting fresh ones?

Yes, you can use canned beets. Just make sure to drain and rinse them well before pureeing to avoid excess liquid.

How can I make these brownies more chocolatey?

Feel free to increase the amount of cacao powder or add some dairy-free chocolate chips to the batter before baking for an extra chocolatey treat!

Can I substitute the coconut milk?

Absolutely! You can use any plant-based milk, such as almond milk or oat milk, but keep in mind that it might slightly alter the texture.

What can I serve with these brownies?

These brownies are delicious on their own, but they pair wonderfully with vegan ice cream, a dollop of coconut whipped cream, or fresh berries.

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In Closing

These Fudgy Beetroot Brownies are a stunning example of how you can create a dessert that is both indulgent and nourishing. With their rich chocolate flavor and the added health benefits of beets, you can enjoy each bite guilt-free. Whether you’re serving them at a gathering or savoring them solo, these brownies are sure to become a favorite in your household. So gather your ingredients, follow the steps, and treat yourself to a deliciously fudgy experience!